Georgia Red Wings - 54 hour soak

RRP

Recently I mentioned I was trying a longer marinade for a batch of Georgia Red Wings - in fact going 54 hours to be exact. Nothing magical about 54 hours - just the way I planned. I do believe the taste was more intense and the meat was thoroughly enhanced to the bone. Even more so than even the 30 hours I normally do. BTW I also added a little Sriracha (Red Rooster) to the concoction plus then I dusted the wings with DP Swamp Venom. Here's a before picture:


then a during picture:


Then a plated picture:


A true "after" picture would have been an empty plate! They were GOOD and I'll do them this way again and again! :laugh:

Ross in Ventura

Thanks for the post Ron

Ross

Bacchus

Wow, those look phenomenal. I have been craving wings lately.
How did the recipe get the moniker "Georgia" ?

RRP

I can't answer that, but maybe "Wise One" will read this and answer as the recipe came from him though I'm of the impression he got it somewhere.

Bacchus

Well him being in Georgia makes is ok....LOL
Sorry Ron, sort of a pet peave of mine. Drives me nuts when someone from New York or somehwere puts out a recipe depicting "Southern Style" or similar.
None the less, those wings look great and I'm sure they are. I wish I had some right now, here in GA.

stevemango16

they look great.. how long did you cook them and at what temperature?

fishlessman

i thought those guys in nyc were in the south with their red chowdah and all :laugh: we draw that line differently up here

RRP

I detour from the recipe at that point. Instead I go indirect by using my plate setter at 400° dome. I don't flip or turn and by 40 to 45 minutes I test a few with my Thermapen and they will be around 160 to 175 depending on where they are situated.

Fidel

I've never tried that recipe Ron, but you may have just convinced me to give it a rip. They look great.

Maybe I'll start marinating mine tomorrow night for a Saturday cook.

It's also been a long time since I've done wings indirect. I wonder if there is anything in that marinade that would lead to charring/burning if I cook them direct.

Davekatz

Good looking wings!

Did you do them raised indirect? I see 2 grids, but can't tell if one is raised above the other or just resting on it.

With the long marinade does the skin still stay crispy?

Thanks much,

Dave

RRP

Rod, there's no sugar and otherwise it's just soy sauce, water, hot sauce, lemon juice and hot V-8. Actually for hot wings - these are not - just flavorful - though I've found the dusting with DP Swamp Venom makes a world of difference in the overall taste. Several times at our Peoria Eggfest I have made double batches - one with SV and one without and the SV ones always go first.

SWOkla-Jerry

Hey Ron,
This is what I'm cooking at OKC again this weekend. I also did these at Octoberfest last year, right next to Bacchus( I'm sure he had a taste). Bill Wise stopped by in Atlanta and said he adapted this recipe from a friend a few years ago and tweeked it alittle. I guess I better start marinating them for the 54 hrs. I was also planning to use Swamp Venom. Last year I put Southern Cajun rub on em, cooked them raised direct @375 for about 30 mins. They turned out good. None left over.

fishlessman

i need to try those, been too long since i've made wings stupid auto speller on the firefox browser says i need to capitalize ive and firefox, anyone know a way to shut that off, very annoying :laugh: :laugh: :laugh:

RRP

that was just one grate on the other - I like to let them drain a bit on the counter inside. One thing about that recipe is the skin does not get crisp - at least even when I've tried them on a raised grate direct. The skin is tasty and chewy - so if you don't like that if might not be a recipe you would like. I have friends who tell me they don't eat chicken or even like it, but they love my wings!

RRP

not sure you need to go the 54 but I wanted to - OTOH I will tell you there's a world of difference between the 30 hour I normally do and just an overnight soak let alone the 2 to 4 hour. Personally I believe time is needed to permeate the chicken fat so the ingredients can "get in there".

Marc

Those look great! I love Siracha hotsauce too!

Car Wash Mike

That is some good loking wings Ron. Where they real hot?
Mike

BENTE

those looki great ron!!!!


i love those red wings i guess i need to increase my soak time

Big George's BBQ

I would like to eat my screen- Very Nice

Boilermaker Ben

RRP wrote:

Several times at our Peoria Eggfest I have made double batches.

Please oh please tell me you're making them this year. See you then!

RRP

No, Mike, they are not what I call hot at all - that's actually what drew me to the recipe in the first place as my wife can't take much heat. Gradually I've warmed them with the Swamp Venom on the surface and this last batch with some Sriracha in the mix. Just like Wise One said they are "not over-poweringly spicey, but quite flavorful."

I think the ample amount of soy sauce adds a certain salty twang coupled with the blend of Texas Pete and the Hot V-8 juice.

Clearly these are not your classic hot wings!

RRP

Yes Sir - I sure am! And glad to hear you're a comin'!

Marc from IL

Yum Yum Ron..